Beetroot Hummus Recipe

Yields: About 2 ½ cups
Prep time: 15 minutes
Cook time (if roasting): 40-60 minutes


  • 1-2 medium beets (about 1 lb total weight)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 3 tablespoons lemon juice (freshly squeezed)
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil (plus more for drizzling)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Water (for adjusting consistency)


  • Food processor or high-powered blender
  • Baking sheet (if roasting beets)
  • Aluminum foil (if roasting beets)


Preparing the beets:

Choose your method:

  • Roasting (recommended): Preheat your oven to 400°F (200°C). Wash beets, trim ends, drizzle with olive oil, and wrap in foil. Roast for 40-60 minutes or until tender when pierced with a fork. Let cool, then peel.
  • Boiling: Wash and trim beets. Place in a pot, cover with cold water and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until tender. Drain, cool, and peel.
  • Chop the beets: Roughly chop the roasted or boiled beets into smaller chunks.

Making the hummus:

  • Combine ingredients: Add the prepared beets, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper to a food processor.
  • Blend until smooth: Process the ingredients until they reach a very smooth consistency. You might need to scrape down the sides occasionally.
  • Adjust consistency: If the hummus is too thick, add a tablespoon of water at a time and continue blending until it reaches your desired consistency.
  • Taste and adjust: Give your hummus a taste and adjust the seasoning if needed. You might want more lemon juice for brightness, salt for savoriness, or a touch more cumin for warmth.


  • Transfer to a serving bowl: Give the hummus a good stir and place it in a serving bowl. Create a shallow well in the center of the hummus with the back of a spoon.
  • Garnish and enjoy! Drizzle extra virgin olive oil into the well, sprinkle with a pinch of paprika or sumac for a touch of spice, and add any optional garnishes like chopped parsley or toasted pine nuts.
  • Serve with warm pita bread, crackers, or fresh vegetables for dipping.


  • Pre-cooked beets: Many grocery stores sell pre-cooked, vacuum-sealed beets to significantly reduce prep time.
  • Make it your own: Experiment with additional flavorings like a pinch of cayenne pepper for a touch of heat or a sprinkle of fresh herbs like parsley or dill.
  • Storage: Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Enjoy your delicious homemade beetroot hummus!


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